INGREDIENTS
2 leaves gelatine
4 eggs, separated
125g caster sugar
grated rind 1½ lemons
juice of 2 lemons
300mls cream, half whipped
Method
Soak and dissolve the gelatine in a little warm water.
Beat egg yolks, caster sugar and lemon rind until fluffy and white.
Add lemon juice and dissolved gelatine.
Finally fold in stiffly beaten egg whites and half whipped cream until evenly mixed.
Keep in fridge till ready to serve.
